Polish-style pork knuckle
Description
The recipe won't take much time. Of course, this Polish-style pork knuckle recipe can't be called either economical or quick, but for special occasions, this dish is absolutely perfect! Thanks to the fact that pork is naturally fatty, and our marinade complements it perfectly, the meat turns out incredibly juicy and tender—so much so that even the skin becomes completely edible, even for those who usually avoid it. Give it a try, and I hope that homemade Polish-style pork knuckle will soon become your signature festive dish. Serve hot.
Instructions
- 1
Step 1
1. First, prepare the pork knuckles. Thaw them, rinse under water, and dry with a towel.
- 2
Step 2
2. Place the peeled onion, carrots, celery, and peppercorns into a pot with water. Add cloves and bay leaf. Once it comes to a boil, add the pork hocks and simmer over low heat for one to one and a half hours.
- 3
Step 3
3. Meanwhile, let's prepare the marinade. Dissolve honey in beer, add chili pepper, and salt to taste. I also added tomato paste, but that's not in the original recipe :)
- 4
Step 4
4. Place the pork knuckles into the marinade and let them sit for as long as possible. You can even leave them overnight.
- 5
Step 5
5. Bake on a baking sheet lined with parchment paper, or on a grill rack, for about an hour.